Recipe: Macaroon Brownies

Macaroon Brownies
rec.food.cooking/Nexis (2000)

Made these last night when I was craving something chocolatey. They turned out wonderful...decadent and chewy and intense!

3 oz unsweetened chocolate, chopped
2 oz bittersweet chocolate, chopped
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 1/2 teaspoons vanilla
1 1/4 sticks of butter (12 Tbsp)
1 cup flour (all-purpose)
1 1/4 cups coconut

Note: There is a variation for this, which is equally delicious, and quite possibly even more decadent, at the end of the recipe

Heat oven to 350*f. Butter and flour (or spray with Pam) a 13x9 inch cake pan.

Melt chocolate, either over a double boiler or in the microwave on 50% power. Stir until smooth.

On medium speed, beat together the butter and the sugars until it lightens in both color and texture. Be sure to scrape down sides with a
rubber spatula. Beat in the eggs, one at a time, making sure to beat well after each one. Next beat in the vanilla, and finally, the chocolate.

Using a wooden spoon, combine flour and salt, then stir into the batter in 2 additions, making sure to scrape the sides of the bowl again. Stir in coconut.

Spread into prepared pan. Batter will seem thick. Smooth top so it's
relatively even and place on center rack in oven. Bake 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Do NOT overbake. Cool in pan.

Variation:
Instead of stirring in coconut: Combine 1 pkg. sweetened shredded coconut with 1 can condensed milk. Prepare remaining ingredients the same way but do not add coconut to batter. Spread 1/2 of batter into the bottom of the baking pan, and top with coconut mixture. Drop remaining batter by spoonfuls evenly over top and lightly spread to cover. Bake as directed.